Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts

Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D.

Links: 

• MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
• Master Brewers Mobile App

Sponsored By:

• WSM Law: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/b_fipCJn.png" alt="WSM 150x29">
• Proximity Malt: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/eJ5h0Hyi.jpg" alt="proximity malt 100">
• ABS: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/_Uo7-EuP.png" alt="Untitled">
• Hopsteiner: <img src="https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/G8Ic7vgC.png" alt="hopsteiner 100">